Ingredients

Chicken

• 2 chicken breasts
• 1 tsp. cumin
• 1 tsp. garlic salt
• 1 tsp. chili powder
• 1/2 tsp. black pepper
• 1 can Rotel

Spanish-Style Rice

• 1 cup Riceland Long Grain White Rice
• 1 Tbsp olive oil
• ¼ cup onion, finely diced
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 cup chicken broth or vegetable broth
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp paprika
• ½ tsp salt

Stuffed Peppers

• 4 bell peppers
• 2 cups prepared Spanish-Style Rice
• Shredded chicken
• 1½ cups shredded cheese, divided
• 1 (15 oz.) can black beans, drained and rinsed

Instructions

Prepare the Chicken

1. Place chicken breasts in the bottom of a slow cooker.
2. Combine cumin, garlic salt, chili powder, and black pepper. Sprinkle the seasoning mixture evenly over the chicken.
3. Pour Rotel over the chicken.
4. Cover and cook on low for 6 to 8 hours or high for 4 to 6 hours.
5. Shred the cooked chicken and set aside.

Cook the Spanish-Style Rice

1. Heat olive oil in a medium saucepan over medium heat.
2. Add Riceland Long Grain White Rice and cook for 2 to 3 minutes, stirring frequently, until lightly toasted.
3. Stir in onion and garlic and cook for 1 minute.
4. Add tomato sauce, broth, chili powder, cumin, paprika, and salt.
5. Bring to a boil. Reduce heat to low, cover, and simmer for 18 to 20 minutes, or until the liquid is absorbed.
6. Remove from heat and let stand for 5 minutes. Fluff with a fork.

Prepare the Stuffed Peppers

1. Preheat oven to 350°F.
2. Slice the tops off the bell peppers and remove the seeds.
3. Using a paring knife, carefully cut jack-o’-lantern faces into each pepper.
4. In a large bowl, combine 2 cups prepared Spanish-Style Rice, shredded chicken, 1 cup shredded cheese, and black beans.
5. Fill each pepper with the rice and chicken mixture.
6. Top with the remaining ½ cup shredded cheese.
7. Place peppers in a baking dish and bake for 30 minutes, or until the cheese is melted and the peppers reach your desired tenderness.

‍

‍